Another Session IPA

Whalez Brah!

500mL bottle filled with 1 year whiskey barrel aged hatch chilis fermented on mixed fermentation culture

With the new conical requiring larger batches (15 gallon minimum for using the cooling coils), I definitely need a beer that I can drink often.  The previous Le Petite Prince (LPP) from Jester King, clone batch went amazingly quick (did I drain that keg myself? maybe…), even if the flavor profile wasn’t exactly spot on.  I cheated the natural process and didn’t bother bottle/keg conditioning, but rather force carbonating which definitely prevents some flavors from developing that normally would when naturally carbonating.

I’ve got 15 gallons of LPP ready to be bottled this week and the next beer is going to be a “clean” session IPA, fashioned after Pinthouse Pizza’s Calma Muerta.  A few months ago I got to talk with Joe Mohrfeld there and discussed some details of the recipe which prompted me to take another stab at getting it right.

Here’s my take.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
16 gal 60 min 50.4 IBUs 3.2 SRM 1.041 1.005 4.7 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American-Style Pale Ale 50 1.044 - 1.05 1.008 - 1.014 30 - 50 6 - 14 2.2 - 2.8 4.4 - 5.4 %

Fermentables

Name Amount %
Organic Brewers Malt 2-Row (Briess) 20 lbs 80.81
Barley, Flaked 3 lbs 12.12
Caramel/Crystal Malt - 10L 1 lbs 4.04
Cane (Beet) Sugar 12 oz 3.03

Hops

Name Amount Time Use Form Alpha %
Calypso 1 oz 60 min First Wort Pellet 15.1
El Dorado 1 oz 25 min Boil Pellet 15
Cascade 2 oz 10 min Boil Pellet 5.9
Meridian 5 oz 20 min Aroma Pellet 6.5
Calypso 2 oz 7 days Dry Hop Pellet 15.1
Cascade 2 oz 7 days Dry Hop Pellet 5.9
El Dorado 2 oz 7 days Dry Hop Pellet 15
Meridian 2 oz 7 days Dry Hop Pellet 6.5

Miscs

Name Amount Time Use Type
Calcium Chloride 4.53 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 4.27 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.80 g 60 min Mash Water Agent
Whirlfloc Tablet 3.00 Items 15 min Boil Fining
Yeast Nutrient 3.00 tsp 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
San Diego Super Yeast (WLP090) White Labs 80% 65°F - 68°F

Mash

Step Temperature Time
Protein Rest 131°F 20 min
Saccharification 148°F 45 min
Mash Out 168°F 10 min

Notes

Calma Muerta Attempt #1

WLP090 Recommendations:
"Make sure you make a proper sized starter, pitch cool at 65˚F then set your regulator to 66˚F,
let it rock for 3 days, then raise the temp to 70˚F for a couple days to encourage complete
attenuation and reabsorption of fermentation byproducts. At this point, I usually crash the
beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple
days later."
-- http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/

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